ラ・ロカンダキッチン 副料理長 / Sous Chef - Italian Kitchen

Role summary

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The Sous Chef supports the Chef de Cuisine in managing La Locanda, The Ritz-Carlton Kyoto’s Italian restaurant. Requirements typically include professional culinary training, several years of experience in Italian or high-end restaurant kitchens, strong knowledge of food safety and hygiene, menu preparation, ordering, costing, and team supervision. Japanese or international luxury-hospitality experience is advantageous, while Italian-language skills may be helpful but are not always essential. The successful candidate is expected to lead by example, maintain consistently high culinary standards, coach junior chefs, control food quality and waste, coordinate service smoothly, and uphold Marriott and Ritz-Carlton guest-service standards. Flexibility, calmness under pressure, creativity, and a genuine interest in Kyoto’s ingredients and culinary traditions are important.

About the employer

The Ritz-Carlton Kyoto is a luxury hotel operated by Marriott International, one of the world’s largest hospitality companies. Located beside the Kamogawa River and close to Kyoto’s historic districts, the hotel combines contemporary luxury with traditional Japanese design, seasonal cuisine, wellness facilities, and highly personalized service. La Locanda is its Italian restaurant, known for refined dishes influenced by Italian cooking and Kyoto’s local produce. As part of Marriott’s global network, the property offers structured service standards, international career exposure, employee training, and opportunities to work with guests and colleagues from many countries. Employees are generally expected to demonstrate discretion, teamwork, cultural awareness, and consistent attention to detail. Benefits may include staff meals, uniforms, transportation assistance, accommodation support, discounted stays, social insurance, and paid leave, although the exact package depends on the employment contract.

Working in Japan

Japan offers hospitality opportunities in hotels, restaurants, resorts, ryokan, wellness properties, and seasonal destinations such as Hokkaido, Okinawa, Tokyo, Osaka, and Kyoto. Culinary professionals are in demand, particularly those with experience in international cuisine, luxury service, pastry, and kitchen leadership. Japanese workplace culture values punctuality, cleanliness, respect for hierarchy, teamwork, and careful attention to detail. Kyoto provides a rich cultural lifestyle, excellent public transport, seasonal festivals, temples, traditional arts, and outstanding food, though housing and daily expenses can be high. Full-time foreign workers usually need an appropriate work status, commonly the Engineer/Specialist in Humanities/International Services category or another visa suited to the position; the employer normally supports the application. Requirements vary by nationality and role, so candidates should confirm current rules with Japan’s immigration authorities. Relocation planning should include housing, health insurance, taxes, banking, Japanese-language study, and local registration after arrival.